Salmon pudding – A Swedish classic

Salmon pudding – or laxpudding as we say in Swedish – is a bright shining gem in the crown of culinary Swedish classic home-cooked dishes.

While there was still a staff canteen at work, and the salmon pudding was on the menu, I was often one of the first in line for a plate of this divine dish.

Due to cost reductions, the canteen is now replaced by coffee machines and microwave ovens in some distant corner of the office together with a long list of what you can and cannot do in this area. For instance, you are not allowed to use the microwave during office hours. Four microwave ovens and you may not use them to heat your lunch?! So much for cutting expenses.

I once decided to ignore the ban and tried to sneak the lunchbox with my homemade salmon pudding into the microwave. Immediately our boss, who seemed to have an extra set of eyes in the back of her head, came running, waving her finger in a big NO, NO. It might cause odor!!!

If anyone wants to taste (and smell) a Swedish laxpudding, please be my guest.

 

Salmon pudding
4 servings

a-plate-of-salmon-pudding

Ingredients Ingredients

  • 1 kg potatoes
  • 300-400 grams salmon, cured, salted or smoked, or a mix of two or three
  • 1-2 yellow onions, thinly sliced
  • 1 bunch chopped dill

Filling Filling, ingredients

  • 4 eggs
  • 200 ml milk
  • 200 ml heavy cream
  • 1-2 tsp Dijon mustard
  • Salt and coarsely ground white pepper to season
  • Butter for greasing and sautéing + melted butter to serve on the side
  • Peas and grated carrots

Method

  • Preheat oven to 200 degrees C.
  • Peel and boil the potatoes. When tender, drain the water and let cool.
  • Melt butter and sauté onion until softened.
  • In a large bowl, whisk eggs, cream, salt and pepper.
  • Slice or cut the salmon in chunks.
  • Slice the potatoes and start layering the ingredients; potatoes, onion, salmon and dill. Continue layering untill the dish is full or there is nothing left. Season with pepper between the layers. Top layer should be potatoes.

Layering the ingredients

  • Pour the egg mixture over potatoes and salmon.
  • Dot some butter on top before baking. (I have drizzled the top layer with a mixture of butter and rapeseed oil from a squeeze bottle).

Ready to bake

  • Bake for 45 – 60 minutes until golden and the egg mixture has set.

Salmon pudding

  • Cut in squares and serve with green peas, grated carrots and melted butter.

Salmon pudding 2

PS It is quite easy to salt the salmon yourself, but you have to start 2-3 days in advance. 500 grams of salmon (mid section) 2 tablespoons of salt 2 tablespoons of sugar

Brine

  • 500 ml of water 25 ml salt
  • Rub salmon with salt and sugar and place in a  plastic bag and let rest in the refrigerator for 24 hrs.
  • Mix water and salt in a dish and add the salmon to the brine. Leave in the refrigerator for another 24 hrs. Check that the salmon is just enough salt. If not, leave it for still another day. If too salt, let it soak in milk or water for an hour or two.
  • Pour off the brine.
  • Salmon is sustainable about 1 week in the refrigerator.
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Roasted chicken drumsticks with fennel and orange

Yes, I know, I haven’t been around much on the blog lately, but it’s not that I have been busy just doing nothing at all. No, I have cooked, tried new recipes or creating my own, photographed my cooking and written posts, but as it seems seldom simultaneously.

Halfway through the cooking, though, I suddenly realize that I have forgotten to take those alluring photos of my dishes, and just as often to scribble the recipe down while it’s still fresh in my mind.

Being that disorganized I more often than not end up empty-handed, or at least half empty-handed. Either recipe, or photographs.

For once though, I have finally managed to combine the two, images and recipe, in this chicken and orange dish.

 

Roasted chicken with fennel and orange

Orange wedges and chicken drumsticks

Ingredients
4 servings

  • 1 fennel
  • 1 red onion
  • 2 tablespoons white wine vinegar
  • 1 leek
  • 2 cloves garlic
  • 2 oranges
  • 900 gr chicken drumstick
  • a few sprigs of fresh thyme or 1-2 teaspoons dried thyme
  • 1 tablespoon whole fennel seeds
  • 3 tablespoons olive oil
  • 1-2 teaspoon salt
  • 2 pinches of freshly ground black pepper
  • 1 can of kidney beans

Method

  • Preheat the oven to 200° C.
  • Toast the fennel seeds in a dry pan.
  • Cut fennel and onion into wedges and mix with vinegar and let stand for 10 minutes.

Fennel and onion mix 2

  • Cut the leeks into 2-3 cm pieces
  • Peel the oranges and cut out the fillets and save for garnish.
  • Fry the drumsticks in a little oil together with left over orange juice and fruit pulp.
  • Place the fennel seeds in a mortar and crush with the pestle and season the chicken pieces together with salt and pepper.
  • Mix the drumsticks with vegetables, thyme and olive oil and place over the roasting pan and roast in the oven for about 35 minutes.

Ready for oven

  • Rinse the kidney beans in cold water and add towards the end, just long enough to heat the beans.
  • Check that the juice runs clear by inserting a fork into the meat.
  • Garnish with orange wedges and sprigs of green herbes.

Garnished with orange wedges 1

Plated dish

 

 

Fried camembert with hot cloudberry jam and parsley

Long time no post, and to “celebrate” my comeback on the blog I’ll give you a highly prized and hard-to-find treat. A classic – and easy to make – Swedish dessert from the 70’s, but still going strong: Deep fried camembert with parsley and hot cloudberry jam.

The orange-yellow cloudberry resembles the raspberry and is commonly found in wet bogs and mashes in the northern parts of Scandinavia. This exclusive berry is often called the “Nordic gold” and makes an exquisite jam.

Hjortron_cloudberry

Those of you who, unlike me, don’t live in a cloudberry tight area, nor has a Scandinavian deli around the corner can always try IKEA in search of the jam.

Deep fried camembert with cloudberry jam and fried parsley

Fried camembert with cloudberry jam2

Ingredients

I won’t give any measures, just adjust to the numbers of servings.

  • Camembert cheese (or brie will do too)
  • Flour
  • Egg
  • Panko or breadcrumbs
  • Rapeseed oil
  • 1 bunch parsley/2-3 servings
  • Cloudberry jam (or jam of your own choice)

Method

Start by washing the parsley and shake it dry in a clean tea towel. Be sure there is no surface moisture left or it will spit nastily when later hitting the hot oil.

Cut the chilled camembert (or brie, as I am using this time) into equally sized wedges.

Camembert cheese

Pour flour into a plastic bag, add the cheese wedges and carefully shake until the pieces are coated all over.

Coated with flour

Beat the egg in a bowl and sprinkle the panko or breadcrumbs onto a plate.

Dip the wedges in the egg,

Dip in egg

and roll in panko or breadcrumbs until completely coated.

Coated in panko

Place the coated pieces  on a plate, cover with cling film and place in the fridge.

Heat the cloudberry jam (or jam of your own choice).

Heat the rapeseed oil in a deep-sided, heavy-based pan until a breadcrumb sizzles and turns golden-brown when dropped into it. The oil should come at least 2-3 cm up the sides of the pan.

Fry the camembert wedges (two at a time) until crisp and golden. If the oil isn’t deep enough to cover the pieces, turn them and make sure all five sides are fried.

Frying camembert

Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.

Add the sprigs of parsley into the oil and fry until crisp and brittle. Remove and drain on kitchen paper.

Plate up.

Fried camembert with cloudberry jam_redigerad-2A bite

Enjoy!